A simple and delicious homemade dish.

1st pot, bring the salted water to a boil. Add the pasta (we used 300g).

2nd pan, set on moderate heat, 4TBS of olive oil, add the sliced garlic (if you like garlic use more, if you don‘t use less), give it 5 minutes or so then add the sliced mushrooms, after another 5-10 minutes add the shrimp, deglaze with a splash of white wine, add 1/2 of prepared parsley, add some cream (optional), add the all dente pasta, toss, add the rest of parsley, toss some more to bring out the creaminess, add a bit of pasta cooking water if needed, toss again, check for salt and black pepper, serve and enjoy.

😋

Made chicken Pad Thai for dinner today. I love the combination of chewy rice noodles, tender chicken, egg, and that sweet, tangy, savory sauce.

It’s one of those dishes that looks like a lot is happening in the pan, but once everything is prepped, it comes together pretty quickly.

Chicken Pad Thai

Full detailed recipe is in the comment.  

150 g rice noodles

150 g chicken thigh fillet

2 cloves garlic

2 shallots

3 tbsp cooking oil

2 eggs

1 cup bean sprouts

¼ cup chives

¼ cup roasted peanuts

1 lime

Sauce:

2 tbsp brown sugar

1 tbsp soy sauce

2 tbsp fish sauce

1 tbsp rice vinegar

1 tsp tamarind paste

½ tsp chili flakes (optional)

Description:

The main flavor structure of this dish comes from Delhi’s Chicken Changezi. Since the main flavor comes from garam masala, it can undoubtedly be considered a variation of this type of Indian cuisine. From the recipes I’ve come across, I don’t think I’ve seen stewed meat as the main method of preparation, so I call this Delhi home-style stewed meat.

For the meat in this recipe, please find a cut suitable for stewing yourself. I first recommend beef or lamb, especially beef ribs; I least recommend pork chunks.

Ingredients:

Meat chunks

Canned tomatoes

Garam masala

Chili powder

Turmeric

Onion

Garlic

Oil

Salt

Unsweetened yogurt

Recipe:

Step 1: Add a little oil to the pot and sear the meat until the surface has developed a sufficient Maillard reaction, then remove and set aside.

Step 2: Do not wash the pot. Add oil and heat it, then add garam masala, turmeric, and chili powder and mix with the oil (these spices are fat-soluble; mixing them with heated oil releases more aroma, but be careful not to burn them). Add garlic, onion, canned tomatoes, and salt, mix, and pour into a stew pot.

Step 3: Stew for 1.5–2 hours, depending on the meat.

Step 4: After stewing, reduce the sauce over high heat until thick. After the temperature drops, add yogurt.

Step 5: After reducing the sauce, swirl a drizzle of heavy cream on top for decoration. Done.

Afterword:

By the way, I’m interested in making a whole table of Indian recipes, expected to include main dishes and snacks, so that you can host an Indian-style party at home. How interested are you in that? And do you like this recipe?

Anyway, I hope you’ll give this delicious dish a try.

RECIPE: https://dobbernationloves.com/food-drink/kotopoulo-lemonato-greek-lemon-roast-chicken-recipe/

Ingredients

• 6 Large Baking Potatoes peeled, halved lengthwise
• 1 Whole Chicken broken into pieces
• 4 Garlic Cloves cut in half
• 50 ml Olive Oil
• 1 tbsp Dried Oregano
• 3 cups Chicken Stock
• 2 Lemons juiced
• 1 tbsp Dijon Mustard
• Kosher Salt + Black Pepper

Instructions

1. Preheat oven to 375 F.
2. Scatter the potatoes in a large roasting pan. Arrange the chicken pieces over the potatoes. Make a few deep incisions in each piece of chicken by stabbing with a sharp knife. Slide the sliced garlic into the incisions.
3. Drizzle the olive oil over the chicken, then sprinkle with oregano and pinch of salt and pepper.
4. In a large bowl whisk together the chicken stock, lemon juice and mustard. Pour over the chicken. It shouldn't entirely cover the potatoes but should come up to two thirds of the height of the pan.
5. Roast in the oven for 1.5 hours.
6. Serve with a leafy salad, chunks of feta and olives.

Found some old recipe cards at a vintage market. Made this tonight. Not too bad. Should have snapped a pic but we ate it all! Served it over rice. (I used 1 lb of veal cubes, reduced the measurements to accommodate 2 persons. Next time I’d like to make a larger serving.) Bon Appetit! 🥒🥕🧀

got a pack of lemon zest and burrata ravioli from costco. what kind of sauce would go best with it?

Show me your fav recipes so far! I’m looking forward to making the cauliflower soufflé bake and the pomegranate molasses chicken meatballs.

Ingredients:

Chicken thigh meat

Yogurt

Garam masala

Chili powder

Turmeric

Salt

Baking soda

Canned tomatoes

Onion

Oil

Recipe:

Step 1: Dice the chicken. In a container, combine yogurt, masala, turmeric, chili powder, and salt (important note: be sure to remember the salt). Mix well, add the diced chicken, and massage it into the marinade. Then refrigerate and marinate for 12 hours.

Step 2: After 12 hours, slice or dice the onion and put it in a pot. Add a little oil, a little salt, and baking soda to the pot. Cook over medium-low heat, stirring occasionally, until the onion is caramelized.

Step 2.5: In a container, combine oil, masala, and chili powder and mix to make spiced oil (because some spices are fat-soluble). Set aside.

Step 3: After the onion is caramelized, remove it from the pot. Add the diced chicken to the pot and pan-fry until cooked, then remove.

Step 4: Add the spiced oil and canned tomatoes, stir and fry, and finally add the cooked diced chicken.

Step 5: Drizzle with cream to garnish and enhance the flavor. Done.

Thoughts after cooking:

Basically, the strength of this dish lies in the combination of masala spice and canned tomatoes, so always taste the sauce and add masala as needed. Most of the flavor is similar to korma; the main differences are basically just the amount of yogurt and the canned tomatoes. Because canned tomatoes are added in this dish, it has a more tangy flavor and is slightly less likely to feel heavy. If there is anything that could further raise the level of satisfaction, it would definitely be the flavor of the meat itself and extra fat. So when making this dish, chicken thigh meat and chunks of beef or lamb are the top choices, and I have already come up with a good idea for you: use long-braised beef and lamb. I guarantee that will be the most satisfying rice you have ever eaten in your life. Also, uh, when I actually made it, I used chicken breast. In the heating step, this almost inevitably makes the texture dry and tough. This is different from chicken breast korma, and may be something worth thinking about, but you are not scientists, and I also don’t recommend trying it with chicken breast chunks.

If the goal is to reproduce the original recipe, the caramelized onion in Step 2 is absolutely not necessary; simply cooking the onion until cooked and soft is enough. But if you have never tried caramelized onion, I would highly recommend trying it, because the caramelization and Maillard reaction of caramelized onion can bring out buttery, caramel, and meaty aromas. It can be called a very fascinating piece of cooking magic on the culinary path. I recommend trying it.

Ok I know it sounds crazy for what I’m about to explain but I’ve been working on this recipe for 3 years. I’m open for suggestions but here’s what I did and I’m enjoying it.
First I took the bbq sauce and added it to water to make the broth.
Just made a soup I’ve been trying to crack for a few years: I chopped up and added jalapeños and corn. But then I here’s where I get weird with it: I added eggs and started making it like egg drop soup but I popped the yolk to thicken the soup. At the end I added cooked rice (I used the ready to go sticky rice from Costco). I also added cayenne and a little hot honey.

The reason I’ve been working on this for so long is I only revisit this when I’m sick, it clears the nostrils and it isn’t to heavy in the tummy. 🤌🏽🤌🏽🤌🏽

Best recipe included dough

I'm not an experienced cook, and I just tried making lamb shawarma for the first time using this recipe: https://www.recipetineats.com/slow-cooked-lamb-shawarma/

Unfortunately, it turned out to be a disaster

I used lamb leg from Costco and scaled the recipe down from 3.5 lbs to just 0.5 lb since I didn't want to make too much. The piece of meat I had was essentially a thin fillet.

The recipe calls for roasting at 320–350°F for 3 hours. Knowing that a much smaller piece of meat wouldn't need nearly as much time, I lowered the oven temperature (I actually used the Ninja Combi bake operation) to 300°F. However, after just an hour, the internal temperature had already reached 200°F, and the lamb was completely dried out.

In hindsight, I'm guessing the thinness of the meat was a bigger factor than the amount of meat. What should I have done differently? Should I have used a much lower temperature, shortened the cooking time significantly? Or maybe I should have just used a thicker piece of lamb?

Hi all! My boyfriend really loves passion fruit, and I thought it would be nice to make a cake or dessert featuring it for his birthday. Does anyone have any recipes they’d recommend? Thanks in advance! 😊

First, I’m not a trained chef so just know that but I love playing around with new food combos. I bought the Mcormick flavor of the year black currant seasoning and I’ve been experimenting with it. This morning I made a delightfully strange bagel sandwich.

I used crystal bagel buns as the base, toasted them. Then I mixed the black currant seasoning with the cream cheese which made for a beautiful purple hue.

I then topped the cream cheese with some everything bagel seasoning, blue cheese crumbles, shaved red onion and green onion and layered on the top warm venison steak.

I found it to be delightfully surprising and unique. It’s been a joy experimenting in the kitchen.

Would you try this?

Any other ideas for the black currant seasoning?

Thanks everyone! 💜👩🏻‍🍳

Ingredients:

× 80g cornstarch

× 100g cacao powder

× 65g brown sugar

× 1 mocha pot (2 people sized)

× 1 noticeable dash of salt

× 200 mL of 30% fat cream

× 300 mL of milk

× 500 mL of oatmilk (unsweetened and without flavourings)

Instructions:

× Measure everything before staring.

× Add cacao and sugar into pot, on low heat and a small amount of the milk mix, stir scrape, flatten with soft silicone spatula, you can add the dash of salt here)

× Once the clumps are gone and it's homogeneous add a little more milk to make it syrupy

× Heat but no bubbles allowed, cacao needs to lose the powdery texture, and wake up it's flavors

× Make sure to have a separate cup for the cornstarch and milk slurry and mix it well before pouring to finalize the pudding

(Always scrape the bottom! Don't take a break from it!)

× Once flavors are there and the powderyness of the cacao is gone add the rest of the milk mixture and coffee

(keep scraping while it's getting hot again but not bubbling)

× Once hot enough add cornstarch milk slurry and stir and scrape throughly until you meet some resistance, it's thickening yay, then keep stirring for 2 minutes more.

× Pour into small containers, (this stuff is strong in flavor and very rich!) Let them cool and form a hard layer, you can put them in when they're cool like that but I recommend some plastic wrap for everyone's safety.

Peperonata Recipe from "Drawing Recipes" cookbook series

Specifically looking for apple butter recipes, first time baking with it. Any good beginner recipes are perfect!

I googled some, but they're all either not what I need/not what I'm looking for.

This is my absolute fav salad dressing

* 4tbs olive oil
* 2 garlic cloves (crushed)
* 2 lemons - juice and zest
* 1 tsp honey
* 3 tsp turmeric
* 1/2 avocado
* Salt to taste

Put all in a blender and whizz up. You can use a fork to mash the avocado but it doesn’t look as nice.

Hey, I am a student and because i dont really have time to do my other hobbies and i still have to eat, I decided that every weekend i will cook a fancy meal that. Today i cooked a hokkaido pumpkin cream soup with some diced pork sausage. I would love if you could give me some suggestions for the upcoming weeks, also if it helps, i have some salmon fillets, some chicken breast, wings and legs, some clams, some pig neck and a pack of mixed sea food.

Instructions:

Place the first sheet of lavash on a baking tray.

Spread a thin layer of tomato sauce over it.

Sprinkle with shredded mozzarella.

Place the second sheet of lavash on top.

Spread another layer of tomato sauce.

Add the ham slices and cover with more mozzarella.

Bake in a preheated oven at 180°C (350°F) for 15 minutes, or until the cheese is melted and the edges are golden.

And can I please easily scroll to the actual recipe without it going back to the top of the page 1,000 times.

Edit:: You all are so amazing! I had no idea there were sites you could copy/paste a link that will just give you the recipe without all the nonsense. Paprika seems to be a popular favorite so I am going to check that out. I also love cookbooks, but sometimes they don’t have what you need when you’re looking for something different or specific! Thanks again for all the insight and suggestions. ❤️🙏

Ingredients:

Yogurt

Onion

Masala

Turmeric

Chili powder

Chicken

Almond flour

Water

Baking soda

Salt

Recipe:

Step 1: Marinate the chicken with yogurt, turmeric, masala, chili powder, and salt for 12 hours.

Step 2: After 12 hours, chop the onion. Add oil to a pot, add the onion, a pinch of salt and baking soda, and cook over medium-low heat, stirring occasionally until the onion is caramelized. (Be careful not to burn it.)

Step 2.5: Put masala, turmeric, and chili powder into a small bowl, add oil to form a spice oil, and set aside.

Step 3: Once the onion is caramelized, add the spice oil, add the yogurt, and add the almond flour mixed with water, then stir to combine.

Step 4: Add the chicken and cook until done.

Step 5: Finally, drizzle with cream for garnish. Done.

I hope you enjoy this recipe!

Important note! Please remember to add salt when marinating the chicken and when making the sauce (otherwise the sauce may taste sour and have a strange purée-like flavor). Also remember to taste the sauce frequently and cut into the chicken to check doneness. If you care about tenderness, check doneness often and remove the chicken as soon as it is cooked so the residual heat from the sauce doesn’t dry it out. You can also try using sliced beef for hot pot to make Beef Korma Curry 🔥🔥🔥 That’s top-tier delicious 🔥🔥🔥

I used cauliflower rice but I would recommend regular white rice if you want something more filling. If you like cauliflower then the flavor adds a nice dimension to it. This was all measured with the heart, my apologies.
This is highkey gas asf and you’re missing out if you don’t try it.

Ingredients:
Peppers, preferably Italian frying peppers
Radish
Pickled pepperoncini
Garlic
(All of the above needs to be cut into tiny pieces)
Dark balsamic vinegar (the runny kind, not the thicker syrupy kind is preferred)
Ketchup
Worcestershire sauce
Soy sauce
Rice
A sprinkle of sugar
Chicken bouillon
Spices as you see fit for this recipe because I used some leafy spices I dried but forgot the name of them.

Recipe:
If you’re using aromatics, season an unhealthy but reasonable amount of oil in a hot pan until you can smell them before removing

If you’re using cauliflower rice start cooking the fresh peppers and the radish first. If you’re using regular rice just cook the radishes first until soft.

Add your rice. Just cook it for a second until it maybe gets some color if you want or just warm it up. If using cauliflower rice, cook it until the moisture seems to be cooked out if it’s frozen.

Add your pickled peppers and throw a little of the brine in the rice

Add your peppers now if you are using cauliflower rice until they are at a texture you desire

Make your sauce. Use more ketchup than anything else, then use a decent amount of the balsamic vinegar. After that, add some good dashes of Worcestershire sauce. Lastly, add some soy sauce with discretion. Mix it together.

Add your bullion of choice as well as your sprinkle of sugar and start adding the sauce sparingly, cook until the sauce has reduced and the rice has a nice glossy brown color, adding more as you see fit

It should be finished now, serve and (hopefully) enjoy